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Kale and White Bean Soup with Foccacia,

Tonight we had soup and bread for dinner. I made the Kale and White Bean Soup that I made for our Christmas dinner, but I made a couple alterations to it for a heartier meal versus a starter soup. Yum! Did I mention this soup is really easy, too? Logan had a fun time helping me roll the focaccia dough out into the pans. I love it when he can get hands on in the kitchen with me. Fun times!

Kale and White Bean Soup

Kale and White Bean Soup

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

I used to make this type of soup as a starter, but I loved it so much I altered it to make it a heartier full meal. It looks elegant around the holidays!

Ingredients

  • 1 Tbs olive oil
  • 4 garlic cloves, chopped
  • 1 head kale, chopped
  • 8 c chicken broth
  • 2 – 15 ounce can cannellini beans, drained and rinsed
  • 2/3 lb. Italian Sausage links
  • 1 – 2-ounce piece Parmesan
  • 1/4 tsp black pepper
  • salt, to taste
  • 6 teaspoons extra-virgin olive oil
  • grated Parmesan for garnish

Instructions

  1. Brown sausage links in a soup pot until cooked through. Slice into rounds and set aside.
  2. In the same pan, heat 1 tablespoon of olive oil in a heavy large pot over medium-low heat. Add the garlic and saute until fragrant, about 2 minutes.
  3. Add the kale and saute until wilted, about 2 minutes. Add the chicken broth, beans, sausage, and Parmesan cheese. Cover and simmer about 10-15 minutes.
  4. Season with salt and pepper, to taste. Ladle the soup into 6 bowls.
  5. Drizzle 1 teaspoon extra-virgin olive oil over each and top with fresh Parmesan cheese.

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 502Total Fat 25gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 17gCholesterol 44mgSodium 2324mgCarbohydrates 42gFiber 9gSugar 3gProtein 29g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Rosemary Focaccia Bread

Rosemary Focaccia Bread

Yield: 2 loaves
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes

Focaccia bread is a wonderful, classic Italian bread. It goes so well with any soup you'd like to serve.

Ingredients

  • 2 packages active dry yeast
  • 2 c warm water
  • 6 c flour, divided
  • 1/2 c soft butter
  • 1/2 c chopped fresh rosemary
  • 3 tsp salt
  • 1/2 c olive oil
  • 8 cloves chopped garlic
  • 1/2 tsp pepper

Instructions

  1. Combine yeast and water; let stand 5 minutes. Place 4 c flour in a large bowl; make a well in the center. Add yeast mixture; stir until a soft dough forms. Cover and let rise in a warm place for 1 hour.
  2. Sprinkle remaining 2 c flour onto a flat surface. Turn dough out onto floured surface, and knead until flour is incorporated into dough. Combine rosemary, garlic, salt, and pepper in a small bowl. Gradually knead butter and rosemary mixture into dough. Knead until smooth and elastic, about 5 minutes.
  3. Brush two 15×10 inch jelly roll pans with 2 T oil. Divide dough in half. Roll each portion into a rectangle, and place in pans. Cover and let rise in a warm place for 40 minutes.
  4. Using fingertips dimple the dough all over in both pans. Drizzle with remaining 6 T olive oil.
  5. Bake at 375 degrees for 25-30 minutes, or until golden. Cut or tear into squares.

Notes

Making this Recipe with a Bread Machine

I didn’t have time tonight for all the different kneading steps, so I used my bread machine on the dough cycle.

  1. I put the ingredients in the container in the order recommended by my machine: water first, then salt, pepper, garlic, rosemary, and butter, next the flour, and last the yeast.
  2. After the dough cycle was over I began again with the recipe where you brush the pans with oil.
  3. Also, this isn’t in the original recipe, but I sprinkled a mix of Parmesan, Asiago, and Romano cheese on top before baking.

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Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 383Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 20mgSodium 650mgCarbohydrates 49gFiber 3gSugar 0gProtein 7g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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